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Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Xin Zhou1,2, Na Guo1, Fangyan Zhang1

  • 1School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China.

Food Chemistry: X
|December 20, 2024
PubMed

Keywords:
Antioxidant activityBlueberry anthocyaninsGellan gumStabilityWhey protein isolate

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